Summary

Ingredients

• 0.75 ¾ cup cocoa powder, real without sugar
• 0.75 ¾ cup hot water
• 3 cup flour, type 405
• 1 teaspoon baking soda
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ salt
• 0.5 ½ cup butter or vegetable margarine
• 0.5 ½ cup sugar, brown
• 4 egg (s)
• 1 vanilla pod (s)
• 1 cup sour cream
• 250 g chocolate, (dark chocolate)
• 1 cup double cream
• 0.25 ¼ cup beet syrup
• possibly sugar, colorful sprinkles

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Instructions

1. Please note: the quantities should be measured in cups. 0.75 is ¾ full cup or 0.25 is ¼ full cup.
2. Preheat the oven to 185 degrees.
3. Mix cocoa powder and water in a bowl, then set aside. Melt the butter and sugar in a saucepan (do not let it get too hot!), Then set aside. Mix the flour, salt, baking powder and baking soda together in another bowl. Add the eggs, cocoa mass and flour mixture to the melted sugar-butter mixture and mix everything in a bowl with a hand mixer. Then add the pulp of the vanilla pod and the sour cream and stir everything again.
4. Fill the dough into 24 molds and bake for 20-25 minutes (stick test!). I always use muffin tins and also fill them with paper liners. Only paper molds are too unstable for the soft, heavy dough.
5. For the topping, heat the Creme Double and the syrup in a saucepan over medium heat. Add the chocolate, turn the platter off and stir until the chocolate has melted. This mass should then be stored in the refrigerator until it is firm enough to spread onto the (cooled!) Muffins with a knife. Don`t let it get too tight. It is best to stir every 5 minutes until the desired firmness is achieved. The cream can be applied in waves with a knife.
6. You can sprinkle sprinkles with sugar on the muffins before serving.